Fresh asparagus in markets is my go-to sign that spring is officially here. And what better way to celebrate than with an easy Puff Pastry Tart with Asparagus! Here’s why I love it so much:
- It takes just 10 minutes to prep!
- Uses a buttery, flaky store-bought puff pastry, which I pretty much always have in my freezer. Just be sure to pop it in a fridge the night before so it’s fully defrosted when you roll it out.
- Cheese! I recommend Taleggio, a semi-soft cheese with a mildly tangy taste, but of course you can sift through your cheese drawer and use anything you like: whipped ricotta, feta with herbs, goat cheese, or fontina perhaps!
Puff pastry tarts are a great option for a light lunch. Serve alongside a lightly dressed salad or, if enjoying for dinner, pair it with a simple roast chicken. Easy, seasonal, and tastes amazing!
For more easy brunch recipes that feature this quintessential spring veggie, try my asparagus frittata or simple shirred eggs with asparagus next!
What You’ll Need
- Puff pastry: I always use store-bought, it’s just so quick and simple. Be sure it’s completely thawed before rolling out!
- Taleggio cheese, either thinly sliced or shredded.
- Fresh garlic
- Fresh spring asparagus: To trim, simply snap off the bottom inch or so of the asparagus stalk. It should naturally separate where the stalk is toughest and woody. Repeat with remaining asparagus or use a knife to cut off a similar amount of each end.
- Extra virgin olive oil
- Kosher salt, for seasoning
- Grated Pecorino Romano, though of course Parmesan cheese is great!
- Egg wash, made from 1 egg mixed with a teaspoon of heavy cream or milk.
- Balsamic glaze or balsamic vinegar, drizzled right on top before serving.
Ingredient Substitutions
- Cheese: Instead of Taleggio, you could use Brie, Camembert, Gruyère cheese, Fontina, or even goat cheese. Experiment!
- Fresh herbs: I pretty much always have fresh herbs in my fridge. While you don’t need to add any here, you certainly can. I throw fresh herbs into almost all my dishes — tarragon, basil, mint, parsley, or oregano would be fantastic. You can add them to the layer of cheese before baking and/or sprinkle on the asparagus after cooking.
- Veggies: No asparagus? No problem! Try this with zucchini, English peas, or broccolini!
Step-by-Step Instructions
Let’s stick with big picture steps, though, as always, the full instructions are included below:
- Roll out puff pastry, then use a sharp knife to create a 1-inch border.
- Sprinkle on the cheese and sliced garlic.
- Line up the trimmed asparagus stalks, then season with olive oil, Kosher salt, and of course more cheese.
- Brush egg wash around the edges, sprinkle with Pecorino or Parmesan, then bake until crispy!
- Totally optional, but a drizzle of balsamic glaze really sets the flavor apart. So good!
I think you’re gonna love this flaky, cheesy asparagus tart recipe!
Ari’s Best Tips
- Make sure to trim the tough ends of the asparagus before placing them on the tart. The ends tend to be woody and fibrous, making them hard to chew.
- Brushed the crust of the asparagus tart with egg wash will help it achieve a shiny, golden brown crust.
- While not necessary to sprinkle the edge of the crust with grated cheese, I love the flavor and texture. You could also sprinkle with black pepper for a little kick!
- To prevent the puff pastry becoming soggy, avoid layering the ingredients too thickly, particularly the Taleggio cheese.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prepare the tart up to a day in advance, cover it tightly with plastic wrap, and store it in the refrigerator until ready to bake.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
- While the tart can be frozen, it’s best enjoyed fresh due to the delicate texture of the puff pastry. If freezing, wrap the unbaked tart tightly in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before baking as directed.
Serving Suggestions
This irresistible puff pastry and asparagus tart makes a great appetizer, brunch dish, or light lunch. Pair it with a crisp green salad dressed with a light vinaigrette for a complete meal.
A few salad suggestions: butter lettuce salad, my easy shredded kale salad, or this no-cook arugula salad.
Look, this is just too good (and to easy to make) not to give it a try this asparagus season!
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Flaky Puff Pastry Tart with Asparagus
Tender and flaky, my Puff Pastry Asparagus Tart is buttery, cheesy, and quick to make! Sprinkle Taleggio, a semi-soft cheese that melts beautifully, with some sliced garlic, then top with fresh spring asparagus. It's a fantastic option for a light lunch and can be enjoyed with a salad or, for dinner, with a simple roast chicken.
Servings: 6 servings
Calories: 346kcal
Ingredients
- 1 thawed sheet of puff pastry
- 2 cups Taleggio cheese, shredded or thinly sliced
- 4 cloves garlic, peeled and very thinly sliced
- 1 bunch of fresh asparagus, ends trimmed — look for stalks that are about ¼-½-inch thick
- 2 Tbsp extra virgin olive oil
- ½ tsp Kosher salt
- ½ cup + 2 Tbsp Pecorino Romano, grated, divided
- 1 large egg
- 1 tsp heavy cream or milk, any kind
- Balsamic glaze, for serving
Instructions
- Prepare the pastry. Preheat an oven to 375°F (190°C). Roll out one sheet of puff pastry onto a piece of parchment paper so that it’s slightly thinner and approximately the size of the baking sheet. Using a paring knife, carefully create a ½-inch border by gently cutting around the perimeter of the pastry. The outer edges will puff up and become the “crust.” Prick the rest of the pastry all over with a fork. Transfer to a rimmed baking sheet.
- Assemble the tart. Sprinkle 2 cups of shredded (or sliced) Taleggio cheese all over the surface of the pastry, leaving the edges clear. Scatter the thinly sliced garlic cloves on top, then line up the asparagus stalks in one direction across the entire length of the tart. Drizzle the top with 2 Tbsp olive oil, then season the asparagus with ½ tsp Kosher salt. Sprinkle ½ cup grated Pecorino Romano cheese on top.
- Brush with egg wash. In a small bowl, whisk together 1 egg and 1 tsp heavy cream. Brush this around the edges of the puff pastry. Sprinkle the crust with the remaining 2 Tbsp Pecorino Romano.
- Bake the tart. Place in the oven and bake for 25-30 minutes, or until the edges of the puff pastry are golden brown and puffed up and the cheese has melted.
- Finish, then serve. Allow to cool slightly, then drizzle with a tiny bit of balsamic glaze. Cut into squares (either 6 large servings or 8 smaller servings), then enjoy hot or at room temperature.
Notes
- The tart can be topped with salad greens or a light arugula salad.
- If you can’t find Taleggio, use shredded Gruyere cheese.
- Other vegetables can be used in place of asparagus: broccolini or zucchini are both great.
- To make-ahead: You can prepare the tart up to a day in advance, cover it tightly with plastic wrap, and store it in the refrigerator until ready to bake.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
- While the tart can be frozen, it’s best enjoyed fresh due to the delicate texture of the puff pastry. If freezing, wrap the unbaked tart tightly in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before baking as directed.
Nutrition
Serving: 1slice | Calories: 346kcal | Carbohydrates: 2g | Protein: 21g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 110mg | Sodium: 1288mg | Potassium: 42mg | Fiber: 0.05g | Sugar: 0.3g | Vitamin A: 1461IU | Vitamin C: 1mg | Calcium: 631mg | Iron: 0.4mg
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Photography by: Megan McKeehan
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